Southern Chicken and Rice Casserole
Creamy, comforting one-dish meal with tender chicken, rice, and a savory cream sauce baked until golden. Perfect weeknight dinner that comes together in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 38g
Ingredients
- 1.5 lbs chicken breast, boneless and skinless
- 1.5 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 2 tablespoons butter
- ½ medium onion, diced small
- 1 teaspoon each salt and black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- 1
Set the oven to 350°F and wait until the indicator light turns off or beeps, about 10 minutes, so it reaches the correct temperature.
- 2
Pat the chicken breasts dry with paper towels, then cut each breast lengthwise into two thinner pieces, so they cook evenly throughout the casserole.
- 3
Dice the onion half by cutting it lengthwise in half, then slicing each half into thin strips crosswise, then chopping those strips into 1/4-inch pieces.
- 4
Melt the 2 tablespoons of butter in a 9-by-13-inch baking dish placed directly on the stovetop over medium heat, about 1 minute, watching for the foam to subside.
- 5
Add the diced onion to the melted butter and stir once every 15 seconds for about 2 minutes, until the pieces turn translucent and smell sharp and sweet.
- 6
Spread the uncooked rice across the bottom of the baking dish in an even layer, stirring it once to coat with the buttered onions.
- 7
Arrange the chicken breast pieces on top of the rice in a single layer, spacing them so they do not overlap or stack.
- 8
Pour the 3 cups of chicken broth evenly over the chicken and rice, making sure the liquid covers the rice by about 1/2 inch.
- 9
Open the can of cream of mushroom soup and stir the entire contents into the broth, stirring well to break up any lumps, about 1 minute.
- 10
Sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper across the top of the mixture and stir once gently to distribute.
- 11
Cover the baking dish tightly with aluminum foil, place it in the preheated 350°F oven, and bake for 30 minutes without opening or stirring.
- 12
Remove the foil carefully by lifting the edge away from you so steam does not burn your face, then check that the rice is tender and the chicken is cooked through (no pink inside when you cut the thickest piece).
- 13
If the chicken is cooked through but the rice looks wet, replace the foil and bake for another 5 minutes, then check again.
- 14
Remove the baking dish from the oven using oven mitts and place it on a trivet or heat-safe surface to cool for 3 minutes before serving.
- 15
Sprinkle the 2 tablespoons of fresh parsley over the top of the casserole if desired, dividing it evenly across the surface.
Tools you’ll need
- oven
- 9-by-13-inch baking dish
- paper towels
- cutting board
- chef's knife
- wooden spoon
- measuring cups
- measuring spoons
- aluminum foil
- oven mitts
- trivet or heat-safe surface
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
